Meat and cancer:a relation in search of a mechanism

Abstract

Two recent authoritative reports on diet and cancer recommended, somewhat controversially, that western populations should reduce their intake of red meat. 1 Department of HealthReport on health and social subjects 48: nutritional aspects of the development of cancer (Report of the Working Group on Diet and Cancer of the Committee on Medical Aspects of Food and Nutrition Policy). Stationery Office, London1998 Google Scholar , 2 World Cancer Research FundFood, nutrition and the prevention of cancer: a global perspective. American Institute for Cancer Research, Washington DC1997 Google Scholar These recommendations resulted from systematic reviews of epidemiological studies, from which it was concluded that lower consumption of red meat would probably reduce the risk of colorectal cancer. The note of uncertainty reflected in this conclusion might be tempered if a specific biological mechanism could be identified as the underlying cause of the association. To date, several mechanistic hypotheses have been advanced involving, among other factors, the formation from meat products of substances such as N-nitroso compounds, polycyclic aromatic hydrocarbons, and heterocyclic amines (HCAs). Much interest has been focused on the HCAs, which are formed during high-temperature grilling or frying of meat and have been shown to be potent mutagens and animal carcinogens. If HCAs were also to be established as important human carcinogens, meat could potentially be made “safer” to eat by being cooked in a way that does not lead to HCA formation. Brief microwave preheating of raw meat, for example, substantially reduces the HCA content of cooked meat by removal of creatine, an essential HCA precursor 3 Felton JS Fultz E Dolbeare FA Knize MG Effect of microwave pretreatment on heterocyclic aromatic amine mutagens/carcinogens in fried beef patties. Food Chem Toxicol. 1994; 32: 897-903 Crossref PubMed Scopus (130) Google Scholar . Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: a population-based studyIntake of heterocyclic amines, within the usual dietary range in this study population, is unlikely to increase the incidence of cancer in the colon, rectum, bladder, or kidney. For daily intakes above 1900 ng, our data are consistent with human carcinogenicity, but the precision was extremely low. Full-Text PDF